Recipe Turkey Bone (carcass) Gumbo Recipe

Thanks to one of our newer members @pearlselby and the most excellent recipe link she provided to "Nola Cuisine"..
With Thanksgiving just a few days away, this recipe should be a welcome addition to any cook who doesn't have a turkey carcass soup recipe at their fingertips. Tac ... enjoy

Turkey Bone Gumbo RecipeNovember 30, 2006Danno7 Comments
From Nola Cuisine
Smart cooks never throw away a chicken carcass, or god forbid, a Thanksgiving Turkey carcass! I always look forward to post Thanksgiving Turkey Bone Gumbo, which is a wonderful way to utilize the meat, carcass, and in my case, dressing. In place of the rice I like to serve this with leftover dressing, which is just incredible with this Thanksgiving flavor packed Gumbo!

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate colored Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the leftover Turkey to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with hot leftover dressing, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).

Garnish with green onions, and the parsley.

For the Turkey Stock:

Break apart the Turkey carcass and cover by 2 inches with cold water in a large stock pot. Slowly bring it up to almost a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer, continut to skim.
Add:

* Live simply. Love generously. Care deeply.** Resistance to Tyrants, is obedience to God. * Thomas Jefferson*Arms discourage and keep the invader and plunderer in awe, and preserve order in the world as well as property... Horrid mischief would ensue were the law-abiding deprived of the use of them.* Thomas Paine

BTW, I am seriously considering making both the "Praline Sweet Potato Recipe" above as well as a "Bread Pudding with Whiskey Sauce".
.Y'all really do need to check out "Nola Cuisine"

* Live simply. Love generously. Care deeply.** Resistance to Tyrants, is obedience to God. * Thomas Jefferson*Arms discourage and keep the invader and plunderer in awe, and preserve order in the world as well as property... Horrid mischief would ensue were the law-abiding deprived of the use of them.* Thomas Paine

Thank you, Tacmotusn. I love Cajun anything. The recipes sound great.
I worked offshore with some of the nicest Cajuns. I was a cook on a ship and you can imagine how much fun it was with a boatload of Cajuns.

Thanks to one of our newer members @pearlselby and the most excellent recipe link she provided to "Nola Cuisine"..
With Thanksgiving just a few days away, this recipe should be a welcome addition to any cook who doesn't have a turkey carcass soup recipe at their fingertips. Tac ... enjoy

Turkey Bone Gumbo RecipeNovember 30, 2006Danno7 Comments
From Nola Cuisine
Smart cooks never throw away a chicken carcass, or god forbid, a Thanksgiving Turkey carcass! I always look forward to post Thanksgiving Turkey Bone Gumbo, which is a wonderful way to utilize the meat, carcass, and in my case, dressing. In place of the rice I like to serve this with leftover dressing, which is just incredible with this Thanksgiving flavor packed Gumbo!

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate colored Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the leftover Turkey to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with hot leftover dressing, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).

Garnish with green onions, and the parsley.

For the Turkey Stock:

Break apart the Turkey carcass and cover by 2 inches with cold water in a large stock pot. Slowly bring it up to almost a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer, continut to skim.

Hanzo, there are a lot of versions to that dish and each looks delicious!! Thanks!!!

Click to expand...

@pearlselby, I keep mine simple. Boil the heck out of the carcass to make a broth. Season to taste. I also throw in a whole bunch of garlic and ginger. Strain the bones and bring the broth to a boil. Add shredded turkey meat. Add rice. Cook it like a risotto. Bring the mixture with rice to a boil and simmer. Stir often and add broth as needed to get the consistency you want.

That's it. I topped with while pepper and shoyu and green onions. All optional. If you have Chinese curlers, throw some in too.